Greek Travelling Pie
Transport your taste buds to the Mediterranean with this delightful Greek Travelling Pie, a savory pastry perfect for meals on-the-go or comforting dinners at home. Layered with buttery, flaky phyllo dough and filled with a rich blend of feta and ricotta cheeses, sautéed spinach, aromatic herbs like dill and parsley, and a hint of nutmeg, this pie offers a vibrant balance of flavors and textures. Ideal for meal prep or picnics, this recipe comes together effortlessly in just over an hour and delivers six generous servings of golden-baked perfection. Pair it with a crisp salad or enjoy it solo for a taste of Greece no matter where you are.
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Recipe Information
Ingredients
- 12 sheets phyllo dough
- 100 grams unsalted butter
- 2 tablespoons olive oil
- 200 grams feta cheese
- 150 grams ricotta cheese
- 400 grams spinach
- 4 stalks green onions
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 2 eggs
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 180°C (350°F).
Thoroughly wash and dry the spinach, then chop it into smaller pieces.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and cook for about 3-4 minutes, stirring occasionally, until wilted. Remove from heat and let it cool slightly.
Finely chop the green onions, fresh dill, and fresh parsley.
In a large mixing bowl, combine the cooked spinach, feta cheese, ricotta cheese, green onions, dill, parsley, eggs, ground nutmeg, salt, and black pepper. Mix until well combined. Set the filling aside.
Melt the butter and mix it with the remaining tablespoon of olive oil in a small bowl.
Lightly grease a 9-inch pie dish or baking pan with a small amount of the butter-oil mixture.
Lay a sheet of phyllo dough in the dish, ensuring it overlaps the edges. Brush it lightly with the butter-oil mixture. Repeat with 5 more sheets, brushing each layer with the butter-oil mixture, until you have 6 layers.
Spread the spinach and feta filling evenly across the phyllo base.
Cover the filling with the remaining 6 sheets of phyllo dough, layering and brushing each sheet with the butter-oil mixture. Tuck the edges of the phyllo neatly into the pie dish to seal the filling.
Using a sharp knife, score the top layers of phyllo into slices or squares, being careful not to cut through the filling.
Bake the pie in the preheated oven for 35-40 minutes, or until the phyllo is crisp and golden brown.
Let the pie cool for 10 minutes before serving.
Slice and enjoy your Greek Travelling Pie warm or at room temperature. It's perfect for on-the-go meals!
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 5601 mg | 244% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 3.9 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 2020 mg | 155% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3208 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
